A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). This should be whipped in a cool place and set in the ice box. What drains through can be beaten over again. Serve in a glass dish with jelly or jam and sliced sponge cake.
Preserved exactly as written in the original source
Beat the whites of three eggs to a stiff froth
Add a pint of thick sweet cream (previously set where it is very cold) and four tablespoonfuls of sweet wine, with three of fine white sugar and a teaspoonful of fine extract of lemon or vanilla
Mix all the ingredients together on a board platter or pan and whip it to a standing froth
As the froth rises, take it off lightly with a spoon and lay it on an inverted sieve with a dish under it to catch what will drain through
What drains through can be beaten over again
Serve in a glass dish with jelly or jam and sliced sponge cake
This should be whipped in a cool place and set in the ice box
Modern guidance to help you succeed with this vintage recipe
Beating egg whites first creates a stable foam structure that acts as scaffolding when combined with cold cream. The cold temperature keeps the milk fat solid, allowing it to trap air bubbles more effectively. Adding wine and sugar after the initial foam formation provides flavor while the alcohol slightly destabilizes proteins, creating a lighter, more ethereal texture than modern stabilized whipped cream. Draining the whipped mixture on a sieve removes excess liquid, concentrating the foam into a cloud-like dessert similar to French Chantilly or Italian spuma.
The whipped cream foam can be prepared up to 2 hours ahead and kept refrigerated on the sieve over the collection dish. The drained liquid can be re-whipped just before serving if needed. For best texture and volume, serve within 3-4 hours of preparation as the foam will gradually weep and deflate.
This delicate foam dessert is best served immediately or within 4 hours of preparation. If you must store it, keep it loosely covered in the refrigerator on the sieve for no more than 4-6 hours. The texture will soften and liquid will continue to weep out, but it will still be edible. Do not attempt to store overnight as the foam will completely collapse. Any drained liquid can be refrigerated separately and re-whipped within 24 hours.
AI-generated tips from Chef Cecil's culinary database
The whipped cream foam can be prepared up to 2 hours ahead and kept refrigerated on the sieve over the collection dish. The drained liquid can be re-whipped just before serving if needed. For best texture and volume, serve within 3-4 hours of preparation as the foam will gradually weep and deflate.
This delicate foam dessert is best served immediately or within 4 hours of preparation. If you must store it, keep it loosely covered in the refrigerator on the sieve for no more than 4-6 hours. The texture will soften and liquid will continue to weep out, but it will still be edible. Do not attempt to store overnight as the foam will completely collapse. Any drained liquid can be refrigerated separately and re-whipped within 24 hours.
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